Time
210 min
Serving
16 persons
Calories
246
These tamales are delicious! I have been looking for a good tamales recipe for years. One day I went to the international market and stood in the Mexican aisle until a woman with a full cart came by. I just asked her if she knew how to make tamales. This is her recipe with a few additions from me! This is great served with refried beans and a salad.
Ingredients
- ¼ pounds pork loin: 1 piece
- onion: 1 piece (halved)
- clove garlic: 1 piece
- Chili peppers: 4 piece (dried)
- water: 2 cups
- ½ teaspoons salt: 1 piece
- corn husks: 1 pack (8 ounce pack, dried)
- lard: 0.66667 cup
- beef broth: 1 can (10.5 ounce can, or as needed)
- Masa Harina: 2 cups
- baking powder: 1 tsp
- salt: 0.5 tsp
- sour cream: 1 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / ANA CADENA
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Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours. ALLRECIPES / ANA CADENA
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Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool. ALLRECIPES / ANA CADENA
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Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside. ALLRECIPES / ANA CADENA
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Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving. ALLRECIPES / ANA CADENA
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Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes. ALLRECIPES / ANA CADENA
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While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. ALLRECIPES / ANA CADENA
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Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough. ALLRECIPES / ANA CADENA
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Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick. ALLRECIPES / ANA CADENA
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Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough. ALLRECIPES / ANA CADENA
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Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour. ALLRECIPES / ANA CADENA
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Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce. ALLRECIPES / ANA CADENA
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Serve with your favorites sides, enjoy! ALLRECIPES / ANA CADENA
